Study on Preserved Sweet Potatoes with Ginger Flavor

WU Ya-hong; YAN Yun-hua; SA Wei

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Study on Preserved Sweet Potatoes with Ginger Flavor

更新时间：2026-05-27

- Study on Preserved Sweet Potatoes with Ginger Flavor
- Vol. 22, Issue 4, Pages: 13-17(2005)
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- Online First：07 October 2005，
  
  Published：2005
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吴雅红, 杨云华, 莎薇. 糖姜甘薯脯的研制[J]. 广东工业大学学报, 2005, 22(4): 13-17.

WU Ya-hong, YAN Yun-hua, SA Wei. Study on Preserved Sweet Potatoes with Ginger Flavor[J]. 2005, 22(4): 13-17.
吴雅红, 杨云华, 莎薇. 糖姜甘薯脯的研制[J]. 广东工业大学学报, 2005, 22(4): 13-17. DOI：

WU Ya-hong, YAN Yun-hua, SA Wei. Study on Preserved Sweet Potatoes with Ginger Flavor[J]. 2005, 22(4): 13-17. DOI：

摘要

以鲜姜、甘薯为主要原料研制糖姜甘薯脯

分别对成品的护色、硬化及风味等工艺条件进行了研究

所得产品风味独特、营养丰富.实验所得的最佳配方为:0.3%的亚硫酸氢钠

0.5%的明矾溶液

9%的鲜姜

0.03%柠檬酸和一定量糖.

Abstract

Preserved sweet potatoes with ginger flavor are made of fresh ginger and sweet potatoes as main materials.Researches are carried out on technological process of coloring

hardening and flavoring.The products have unique flavor and are rich in nutrition.The best recipe is as follows:0.3% sodium bisulfite

0.5% alum

9% fresh ginger

0.03% citric acid and an amount of sugar.

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references

戴桂芝. 新型果味胡萝卜脯的研制[J]. 食品科技. 2004(02)

林汝湘,林美莺,谢春生,房伯平. 甘薯脯加工研究[J]. 广东农业科学. 1998(05)

武廷章. 甘薯-胡萝卜复合脯的研制[J]. 食品工业科技. 1997(02)

吴锦铸,张昭其主编.果蔬保鲜与加工[M]. 化学工业出版社, 2001

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